Perfect dairy, gluten and sugar free almond flour muffins. An amazing whip together and bake no-hassle thing. Yes, it exists and it is delicious!

As I currently have a little time, I was searching on the web last week. Looking to find fresh, stirring thoughts, inspirational meals that I have never tested before, to impress my loved ones with. Searching for quite some time unfortunately could not find lots of interesting stuff. Right before I wanted to give up on it, I came across this tempting and easy treat simply by chance. It seemed so fabulous on its pic, that called for rapid action.

It was simple enough to imagine how it is created, how it tastes and just how much my hubby will love it. Mind you, it is quite easy to delight the guy in terms of desserts. Anyhow, I got into the website: Suncakemom and used the step-by-step instuctions that had been combined with wonderful photos of the procedure. It just makes life less difficult. I could imagine that it’s a bit of a effort to shoot snap shots down the middle of cooking in the kitchen as you typically have sticky hands therefore i pretty appreciate the time and effort she put in for making this post .

With that said I’m inspired presenting my personal formulas in a similar way. Many thanks the concept.

I was fine tuning the original mixture to make it for the taste of my family. I’ve got to mention it absolutely was a terrific success. They enjoyed the flavour, the overall look and loved getting a treat such as this in the midst of a lively workweek. They quite simply asked for more, more and more. Thus the next time I am not going to make the same mistake. I am likely to twin the quantity to get them delighted.

This Almond flour muffin provided by suncakemom.

Measure and grind flax seed until it has flour consistency. Also ground almond to flour if necessary.

Crack and separate the eggs.

Beat egg whites until hard peaks form.

Beat yolks until they get light yellowish color.

Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.

Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.

Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully

Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.

Pour batter into the cupcake holders and if there are some ground almond in the cupboard don’t hold back!

Decorate with any toppings of preference.

Pop it in the preheated 356°F / 180°C oven for 25 minutes.

Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.